Preserving Alaska's Bounty. Supported by U.S. Department of Agriculture special project 2005-45066-03294 for $318,075 and related grants 2004-45066-03027 ($256,671) and 2006-45066-03533 ($314,582). This DVD provides a thorough overview of basic canning and preserving processes for pickling foods. The program reviews the necessary steps for making sauerkraut, pickling vegetables and infusing vinegars. Further described are the equipment, preparations, storage methods, storing, causes of spoilage, canning and procedures needed, as well as the making of herb, fruit and fruit juice vinegars. This DVD makes a great resource for mastering home food preservation.